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Published Wednesday, November 11, 2009 in Close-Up

What's Cooking?

'Tis the season for casseroles and side dishes. Try one of these reader recipes to complement your holiday turkey or ham.

Broccoli Cauliflower Cheese Casserole

By Shirley Williamson

1 (20 ounce) bag frozen

broccoli-cauliflower

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1 cup grated cheddar cheese

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1 cup mayonnaise

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1/4 cup minced onion

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1 can cream of mushroom soup

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2 eggs, lightly beaten

Cook vegetables slightly until tender crisp. Combine with other ingredients. Bake in casserole dish at 400°F for about 30 minutes. Top with bread crumbs, cracker crumbs, croutons or canned onion rings before serving.

Candied Corn

By Shirley Williamson

6 ears corn or 1 (16 ounce) bag frozen corn

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1 tablespoon butter

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3 tablespoons diced shallots

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1 teaspoon salt

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1/2 teaspoon ground black pepper

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1 tablespoon brown sugar

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1 tablespoon honey

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1/4 teaspoon cayenne pepper

Cut corn off the cob. Put 1 tablespoon of butter in a sauté pan on medium-high heat and cook the shallots until they are translucent with salt and pepper; about 2 to 3 minutes. Add the corn and cook until tender.

In a bowl, add brown sugar, honey and cayenne pepper. Mix well to combine and stir into the corn mixture to cook for a few minutes, stirring constantly.

Makes 5 servings.

Simple Sweet Potato Soufflé

By Martha Tipton

3 cups cooked sweet potatoes

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1/2 teaspoon salt

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1/2 cup butter, melted

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1 cup sugar

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1/2 cup milk

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2 eggs

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1/2 teaspoon vanilla

Melt butter in casserole dish. Mix all ingredients together and pour into dish.

Topping:

1 cup brown sugar

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1/2 stick butter

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1/3 cup flour

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1 cup chopped nuts

Mix and sprinkle topping ingredients over potato mixture. Bake 35 to 40 minutes at 350°F.